Honey And Chili Roasted Duck
A roast duck with spicy, crispy skin. basting sauce doubles as a dipping sauce and could be used for chicken or game hens also.
Steps
Pre-heat oven to 375f.
Coat a shallow roasting pan , and rack , with non-stick cooking spray.
In a small bowl , combine the wine , honey , lemon juice , mustard and chili paste.
Set aside.
Rinse the duck and cut down the center of the back , to butterfly.
Pat dry.
Pierce skin several times with a metal skewer.
Season with some of the salt and pepper.
Place the celery , onion and carrot in the bottom of the roasting pan.
Place rack over the vegetables and arrange the duck on the rack , skin side up.
Place in oven.
After 20 minutes , baste with the honey-chili mixture.
Roast for a total of 1 1 / 2 to 2 hours , basting every 15 minutes.
Remove the duck from the oven , place on a platter and keep warm.
Combine the orange juice and cornstarch.
Set aside.
Strain the pan juices into a saucepan.
Discard vegetables.
Bring to a simmer , adding any leftover baste.
Thicken with the cornstarch mixture and season with salt and pepper.
Cut duck into pieces.
Serve the duck with .
Ingredients
dry white wine, honey, lemon juice, dijon mustard, red chili paste, whole duck, salt, ground black pepper, celery, onion, carrot, orange juice, cornstarch